This easy one-pan chicken and mushrooms is pure comfort food. Thin chicken cutlets are seasoned with a blend of spices, then pan-seared until golden. The same skillet is used to build a rich, from-scratch brown mushroom gravy. It's an easy dinner that feels special but comes together quickly, perfect for weeknights.
What's great about this recipe
- Quick & easy - Ready in under an hour, perfect for busy weeknights.
- One-pan meal - Everything cooks in a single skillet for easy cleanup.
- Simple ingredients - Uses pantry staples and fresh mushrooms, so it's budget-friendly.
- Rich homemade flavor - Tender chicken cutlets with a from-scratch brown mushroom gravy that tastes restaurant-quality.
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Budget Check
- The full recipe is about $9.80-$10.80
- Per serving (4 servings): about $2.45-$2.70
(Does not include sides such as mashed potatoes or broccoli.)
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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- Chicken - Boneless, skinless chicken cutlets work best for this recipe.
- Herbs and spices - A simple blend of salt, garlic powder, onion powder, paprika, and black pepper seasons the chicken.
- Oil - Olive oil is used to pan-sear the chicken. A neutral oil suitable for sautéing can be substituted if preferred.
- Mushrooms - White button mushrooms are our go-to, but baby bella (cremini) mushrooms work just as well.
- Butter - Salted or unsalted butter both work. It adds richness to the sauce.
- Flour - All-purpose flour helps thicken the gravy.
- Broth - Chicken broth forms the base of the sauce. Use reduced-sodium broth if you're sensitive to salt.
📖 See the recipe card for quantities and preparation.
Prep work
Add the salt, garlic powder, onion powder, paprika, and fresh ground pepper to a small bowl; stir to combine.
Season the chicken on both sides with the prepared seasoning mix. Cover and refrigerate while you prepare the remaining ingredients.
Slice the mushrooms, but not too thin so they hold up during cooking.
Gather and measure the remaining ingredients.
How to Make One-Pan Chicken and Mushrooms
- Heat the olive oil in a large, deep skillet over medium-high heat. When the oil is hot but not smoking, add the chicken. Cook 3 to 4 minutes on the first side.
- Turn the chicken and cook another 3 to 4 minutes (depending on thickness) until golden brown and cooked through.
- Make sure the internal temperature at its thickest part is at least 165°F. Turn off the heat, remove the skillet from the heat, and transfer the chicken to a plate or pan. Cover loosely with foil to keep warm.
- Do not wash the skillet. Place it back over medium heat and add the butter.
- When the butter is melted and foaming, add the mushrooms. Cook for 2 to 3 minutes, stirring frequently.
- Sprinkle the flour over the mushrooms, stirring well to mix. Cook for 1 to 2 minutes to cook the flour a bit, stirring often.
- Slowly add the chicken broth to the mixture while stirring and gently scraping the bottom of the skillet with a wooden spoon or spatula in small circles around the pan.
- Bring the sauce to a simmer and cook for approximately 5 minutes, until it reduces and thickens. Stir occasionally. Keep it at a simmer, adjusting the heat as needed. Taste and add salt if needed. As a reference, we did not add extra salt to ours.
- Add the chicken back to the pan and turn to coat with the sauce. Lower the heat to medium-low to low, cover, and heat gently for about 4 to 5 minutes to warm through.
- Garnish with chopped parsley and serve over a bed of mashed potatoes, rice, vegetables, or your favorite side dish.
Recipe tips and notes
- If you're starting with whole chicken breasts instead of cutlets, cut each breast in half lengthwise to make two thinner pieces, then pound them to about ¼ to ½ inch thick.
- Don't slice the mushrooms too thin, they hold up better in the gravy when left a little thicker.
- If you're sensitive to salt, reduce the amount used to season the chicken and use reduced-sodium chicken broth.
- This recipe makes a from-scratch brown mushroom gravy (not a creamy sauce).
- Leftovers reheat especially well, the flavors continue to develop the next day, and they make this recipe great for meal prep.
Serving suggestions
This easy one-pan chicken and mushrooms is excellent served over creamy mashed potatoes. It also pairs well with a side vegetable like roasted broccoli or bacon green beans for a complete meal. White rice or egg noodles work nicely with the mushroom gravy.
Storing and reheating
Refrigerator - Cool completely, then transfer to an airtight container. Store in the refrigerator for 3-4 days.
Freezer - Cool completely and place in freezer-safe containers, leaving about an inch of space for expansion. Label and date, then freeze for up to 2-3 months.
Reheating - Skillet: Warm over medium heat with a splash of water or broth if needed. Cover and heat 5-7 minutes, stirring occasionally, until heated through. Microwave: Place in a microwave-safe dish, cover, and heat on medium power in 1-minute intervals, stirring between each, until hot.
Food Safety: Do not leave cooked food out for more than 2 hours (1 hour if above 90°F). Reheat leftovers to an internal temperature of at least 165°F. For more information visit the U.S. Department of Agriculture and foodsafety.gov.
If you enjoyed this chicken and mushrooms recipe, try a few more of our mushroom gravy favorites. You might like these mushroom pork chops, simple beef tips and mushrooms, or easy steak and mushrooms - all made with a similar homemade brown gravy. For something a little different, our ground beef stroganoff features a creamy mushroom sauce.
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📖 Recipe
Easy One-Pan Chicken and Mushrooms
Ingredients
- 4 pieces of Boneless, Skinless Chicken Breast ¼ to ½ inch thick (about 1½ pounds total)
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Paprika
- ¼ teaspoon Fresh Ground Pepper or to taste
- 2½ tablespoons Olive Oil
- 8 ounces Mushrooms sliced
- 2 tablespoons Butter
- 2 tablespoons All Purpose Flour
- 2 cups Chicken Broth
- Chopped Parsley, for garnish optional
Instructions
- Add the salt, garlic powder, onion powder, paprika, and fresh ground pepper to a small bowl; stir to combine.
- Season the chicken on both sides with the prepared seasoning mix. Cover and refrigerate while you prepare the remaining ingredients.
- Heat the olive oil in a large, deep skillet over medium-high heat. When the oil is hot but not smoking, add the chicken. Cook for 3 to 4 minutes on each side (depending on thickness) until golden brown and cooked through.
- Make sure the internal temperature at its thickest part is at least 165°F. Turn off the heat, remove the skillet from the heat, and transfer the chicken to a plate or pan. Cover loosely with foil to keep warm.
- Do not wash the skillet. Place it back over medium heat and add the butter.
- When the butter is melted and foaming, add the mushrooms. Cook for 2 to 3 minutes, stirring frequently.
- Sprinkle the flour over the mushrooms, stirring well to mix. Cook for 1 to 2 minutes to cook the flour a bit, stirring often.
- Slowly add the chicken broth to the mixture while stirring and gently scraping the bottom of the skillet with a wooden spoon or spatula in small circles around the pan.
- Bring the sauce to a simmer and cook for approximately 5 minutes, until it reduces and thickens. Stir occasionally. Keep it at a simmer, adjusting the heat as needed.
- Taste and add salt if needed. As a reference, we did not add extra salt to ours.
- Add the chicken back to the pan and turn to coat with the sauce. Lower the heat to medium-low to low, cover, and heat gently for about 4 to 5 minutes to warm through.
- Garnish with chopped parsley and serve over a bed of mashed potatoes, rice, vegetables, or your favorite side dish.
Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Laurie
I made this tonight and it was delicious! I followed the directions and ingredient list exactly as the recipe called for. I didn’t need to add extra salt. Thank you for a keeper of a recipe!
Elizabeth Rodriguez
Thank you, I'm so happy to hear you enjoyed it!